Instant Pot Hot Cocoa Bombs (also called hot chocolate bombs) are balls of chocolate that have hot cocoa mix and marshmallows hidden inside. You place them in a mug and pour hot milk over the top. Then the magic happens! The chocolate melts and the marshmallows and cocoa are released into the milk and make the most exciting cup of hot chocolate you’ve ever consumed!
Instant Pot Hot Cocoa Bombs
Hot cocoa bombs have taken over the internet! When I first saw a picture of them I thought they were chocolate truffles. But then I realized that they were much more than that! They are like the hot chocolate version of bath bombs. Exploding, chocolate-y fun!
I had to get in on all the fun and, of course, use my Instant Pot to help make them happen at my house. The Instant Pot makes an amazing double boiler. I’ve used it in the past for chocolate covered pretzels. The Instant Pot keeps the chocolate the PERFECT temperature the entire time that you are working with it. I think that it’s much easier to use than the stove top method or the microwave method because the Instant Pot is placed on the counter and your parchment or waxed paper (or in today’s case, the egg bite mold) is placed right next to it. This leads to much less mess and it’s very convenient.
My chocolate stayed at the perfect temp and as I started getting low in the bowl, I just added a handful of chocolate and it melted quickly. No scorched chocolate. No constant stirring. Perfect in every way.Blog reader, Marcia talking about the Instant Pot as a double boiler
What do I need to make Instant Pot hot chocolate bombs?
- To make Instant Pot hot cocoa bombs you’ll need to break out your egg bite molds* (you can also use something like these* or even silicone ice cube trays*). Silicone molds are the best bet because you can easily push the chocolate out and they are pretty inexpensive.
- Your Instant Pot (I used my 6 quart Instant Pot Duo 60 7 in 1*) and a glass or metal bowl that sits in/on the Instant Pot without falling in on top of the Instant Pot (for melting the chocolate in)
- Chocolate for melting. I just used semi sweet Kirkland brand chocolate chips. I also decorated the tops with melted white chocolate chips.
- Dry hot cocoa mix
- Dehydrated marshmallows*
How do I make hot cocoa bombs?
The pictures below will be more helpful to you than my words! Follow along with my steps…
More Fun Christmas Recipes…
Instant Pot Salted Caramel Hot Chocolate
Instant Pot Chocolate Covered Pretzels
Caramel-Filled Chewy Ginger Cookies
Belva’s Cherry Chocolate Cookies
Want more tried and true Instant Pot recipes?
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Instant Pot Hot Cocoa Bombs
- Yield: 14 hot cocoa bombs 1x
Instant Pot Hot Cocoa Bombs are balls of chocolate that have hot cocoa mix and marshmallows hidden inside. You place them in a mug and pour hot milk over the top. Then the magic happens! The chocolate melts and the marshmallows and cocoa are released into the milk and make the most exciting cup of hot chocolate you’ve ever consumed!
- 4 cups semi sweet chocolate chips
- 14 Tbsp dry hot chocolate mix
- 14 Tbsp dehydrated marshmallows*
- Optional: 1/2 cup white chocolate chips
- Turn Instant Pot to sauté (more setting). Add in 2 cups of water. Place a glass or metal bowl that sits in/on the Instant Pot without falling in on top of the Instant Pot. Add chocolate chips into bowl. Stir every minute until the chocolate is smooth and melted. Turn the Instant Pot to the Keep Warm setting.
- To make Instant Pot hot cocoa bombs you’ll need 2 egg bite molds.* Scoop about 1-2 Tbsp of the melted chocolate into the egg bite molds. Use the back of a spoon to push the melted chocolate around the molds and up along the sides and edges.
- Place the molds into the freezer for about 10-20 minutes.
- Add 1 Tbsp of hot chocolate mix to each mold and then fill the rest of the mold with the dehydrated marshmallows.
- Spoon more chocolate over the top of the molds to seal up the bombs. Place in freezer for another 10-20 minutes.
- Carefully but forcefully push the molds inside out to pop the bombs out of the molds. If desired, melt the white chocolate and decorate the tops of the bombs by drizzling the white chocolate over the top with a fork.
- To serve place a bomb in a large mug. Heat about 1 ½ cups milk until almost boiling. Then pour the milk over the top of the bomb. Stir until the hot chocolate mix and marshmallow mix is released. Drink and enjoy!
These are big hot cocoa bombs and the hot chocolate is very rich! You can serve about 2 people with each bomb.
- Category: Dessert
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I was trying to save money so I returned the circular mold before trying the egg molds. This mold is heavy and difficult to use post “surgeries”. I am trying two using the muffins style silicone molds. I am able to get chocolate out of those when I make chocolate fruit cups. My hesitation with this mold is that it will be too large and difficult trying to meld the two cups together with the ridges, but maybe I can seal off the top layer as described with the egg molds. I will update.
These were a total failure for us. I don’t understand how anyone gets these out of the egg bite cups! We followed the directions and we kept trying, but we only managed to get one (of 21) out without cracking it.
Any tips for preventing breakage?
I made sure my chocolate was thick, but I think it’s also trial and error.
Mine also busted trying to get them out. It was a HUGE mess.
Angela Carsillo says
This was horrible, could not pop the bombs out of the mold. Hot Chocolate mix every where. Wrong mold for this huge disappointment. Waisted my time. AWFUL!!!!!!
Sorry yours didn’t work out well. Mine were great!
This was a bust for me. They won’t come out of the mold without cracking and spilling the mix everywhere.
I painted my chocolate very thick so they didn’t bust. Sorry it didn’t work out for you.
Amanda Schaaf says
When I try to pop them out they crack. I’m using Ghirardelli melting wafers.
I put one coat on and freeze then another coat in spots that I can see the red silicone through.
What am I doing wrong?
I painted mine on thick and let them freeze for a while
Leeann Hopler says
How how do you store these?
In an airtight container in the pantry or refrigerator.
Thank you! My kid and I have been wanting to try these and I had hoped to use my egg bites mold instead of buying new sphere molds. I didn’t think of just covering the top of the mold with chocolate. Easy!
Hope you enjoy!
Made them today and they were a hit! I just used chocolate chips with a thick layer and had no problem popping them out. Thanks again!
Lynnette Siegl says
A Happy Early Merry Christmas To you and your family!
In the the mist of making these Hot Chocolate Bombs: I realized that they were going to be gigantic! So I switched over to my mini silicone cake cups………… They turned out just the right size.
Thanks for such a neat idea!
Yes they are gigantic! Enough for 2 large mugs of hot chocolate. The minis would work so well.
Do you have to use dehydrated marshmallows or can we use the Jet puffed ones we can find at the grocery store.
You could try jet puffed. They might melt with the hot melted chocolate though
Can you use silicone muffin pan that can pop out? Also do you need to spray the pan before adding the chocolate?
That would work well. Mini muffin pans would be even better.
And I didn’t spray mine
This sounds really good and rich. Where did you purchase dehydrated marshbellows?
on amazon: https://amzn.to/3nyK2fU
Looks delicious! How long are they good for after you make them?
I think for a long time. Store in an airtight container in the fridge for I’d say up to 3 months.
Karyl Viste says
What did you use for the hot chocolate mix?
Lynnette Siegl says
This is the recipe that I used for my hot chocolate mix. My family really liked it.
Merry Christmas to you and your family!
Homemade Hot Cocoa Mix
Quick, easy and delicious, this is the best homemade hot cocoa mix you’ll ever try! It’s especially perfect for holiday gift giving!
• 3 cup dry milk powder – nonfat or whole
• 2 cup powdered sugar
• 1 1/2 cup special dark cocoa powder – or Dutch process*
• 1 1/2 cup white chocolate chips – OR chunks** Ghirardelli white chocolate
• 1/2 tsp salt
• 2 tsp pure vanilla powder***
• 1 cup dehydrated marshmallows – mini
1. In a large mixing bowl, whisk together all ingredients. Working in 2-3 batches, pulse the ingredients in a food processor until the chocolate is finely ground. Add mini dehydrated marshmallows if desired, stir to combine. Store the cocoa mix in an airtight container for up to 6 months.
2. To prepare the hot cocoa, put 1/4 cup to 1/3 cup of the mix in a large mug and stir in 1 cup of hot milk or water.
– Whole milk powder will give this cocoa a slightly more creamy flavour
– Try adding ground candy canes for peppermint hot cocoa!
– If using ground vanilla bean in place of pure vanilla powder, use 1 tsp. Vanilla powder can be found at most stores with bulk food
*Using high quality cocoa powder is always better than going with the cheap stuff. Quality ingredients yield quality results! Natural cocoa powder can be used in place of dark or Dutch-process for more of a milk chocolate flavour.
**I prefer using Ghirardelli white chocolate baking bars and chopping them into chunks
***My favourite brand of vanilla powder is Nielsen-Massey. You can find this ingredient at most well stocked grocery stores, specialty food stores or even online. It really makes a huge difference in the overall flavour of the
Thanks for the recipe and Merry Christmas to you and yours!
Thanks for sharing! I printed this off and will make it soon. Is the white chocolate a necessity?
I just use Nestle but homemade sounds good!
Christine Bieller says
This sounds super fun!! If I don’t have the egg molds and don’t have enough time to order them is there something else I might use?
try using muffin tins
silicone muffin tins would work well.